I don’t know if S’mores Week is an actual thing or not, but one of my favorite blogs, Dessert for Two, is celebrating (with these insane mini s’mores baked Alaskas), which is good enough for me! Cue this delicious (and also frozen, due to: insane summer heat wave in California) Drunken Mezcal S’mores Ice Cream!
You know how when you buy ice cream at the store, you rush home SO EXCITED BECAUSE ICE CREAM DUH and then you dig in and it’s often a little…disappointing? I know. Been there. There are never enough mix-ins, AMIRITE? The container says: “loaded with chocolate chunks, swirls of caramel, brownie in each bite!” Reality says: You spend 20 minutes channeling your inner paleontologist, digging through the ice cream to unearth one of the 3 chocolate chunks, then putting the carton back in the freezer where it will accumulate freezer burn and you toss it 4 weeks later. The struggle is so real.
That’s where homemade ice cream comes in. You can literally add anything you want to your base, and as much of it as your little heart desires. So that’s exactly what I did here. The mix-ins to ice cream ratio is a little embarrassing, tbh. But really this is no time to pretend like we’re counting calories over here. Save that madness for January.
The mezcal in this ice cream is pretty subtle, and works well with the s’mores theme because of its smokiness, like you’re eating it in front of a campfire—as all s’mores should be. This treat is best enjoyed out of a mug, topped with even more marshmallows, grahams and chocolate, while reveling in the fact that you totally just one-upped Ben & Jerry.
Drunken S’mores Ice Cream
serves 8; ice cream base is from Kitchen Konfidence
And now…the mix-ins!
Toasted Marshmallow: Spread about 1 cup of mini marshmallows on a baking sheet, then use a kitchen torch to toast one side at a time, allowing to cool between tossing and toasting.
Chocolate Ganache Chips: You can totally just add your favorite chocolate chips to the ice cream, but I love it when the chips are a little meltier and more ganache-like. All you have to do is combine 4 oz chocolate (of your choice—I love Ghirardelli 60% chips) + 2 tbsp water, and melt gradually, either in the microwave or over a double boiler. Once melted, spread on a parchment-lined baking sheet and freeze for about 45 minutes. Then break into pieces and you’re set!
Graham Cracker Crumble:
- 4 tbsp unsalted butter, melted
- 1 tbsp brown sugar
- 1/2 tsp baking powder
- 1.5 – 2 sleeves of graham crackers, crushed (not pulverized—using a rolling pin works well); use the larger amount if the crumble feels too moist
Combine all ingredients. Heat oven to 350°F. Spread mixture on a parchment-lined baking sheet. Bake for 5 minutes, then stir them around so that they evenly bake. Return crumbs to oven and bake for another 5-10 minutes, or until golden brown. Let cool.
Once you’ve made the ice cream base and you’re about to transfer the frozen ice cream to the pan to finish in the freezer, add all of the add-ins and mix until just combined. Transfer to a pan and freeze.
I found my ice cream needed a solid 24 hours to freeze, and was still quite soft. Allow to freeze as long as you can before digging in!